They are super easy to prepare and just taste like cabbage. Cabbage isn’t bad. Plus, you have to admit: They are kind of cute. Do you have things that you think you dislike, but aren’t really sure because you haven’t had them in ages? I don’t know about you, but my taste for things has changed a lot over the years, so I think it is very important to try things more than once. Most things. Unless you’re into eating worms or other weird stuff. Then once is probably good.
Roasted Brussels Sprouts
- 1 1/2 pounds Brussels sprouts
- 3 tablespoons extra virgin olive oil
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- Preheat oven to 400 degrees F.
- Cut off the brown ends of the Brussels sprouts and pull off any yellow outer leaves. Mix them in a bowl with the olive oil, salt and pepper. Pour them on a sheet pan and roast for 35 to 40 minutes, until crisp on the outside and tender on the inside.
- Shake the pan from time to time to brown the sprouts evenly. Serve immediately.